| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- Unsalted butter, for brushing on skillet
- 1 1/2 pounds sweet spiral pork sausages
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 4 large eggs
- 1 cup milk
- 1 tablespoon yellow mustard, plus extra for serving
- Serving suggestions: assorted mustards
Instructions
- Preheat an oven to 400 degrees F.
- Lightly butter a medium well-seasoned cast iron skillet. Put the sausage in the skillet, and bake until almost cooked, about 15 minutes.
- Meanwhile, whisk the flour, sugar, and salt together in a medium bowl. In another bowl, whisk the eggs, milk, and mustard until blended. Whisk the liquid ingredients into the dry, just until you have a slightly lumpy thin batter.
- Carefully, pour the batter over the partially cooked sausages and continue to bake until the batter puffs and is crispy, and brown, about 25 to 30 minutes more.
- Serve the Toad-in-the-Hole, hot, in the skillet with more mustard on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 762 |
| Total Fat | 53 g |
| Saturated Fat | 18 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 321 mg |
| Sodium | 1483 mg |
Reviews
Changed a few things, gluten free flower, spicy sage sausage and horseradish mustard. Served with Dijon and horseradish mustards and maple syrup. It was a big hit for Christmas morning breakfast.
The recipe turned out as expected! Just like the picture above! Make sure to put your sausages in or around center so the edges can expand! My husband liked it with mashed potatoes and gravy on top. It’s just not my cup of tea. Also I added seasoning but it could have used more rosemary and garlic! Reminded me of a Quiche some what! It was fun watching it bake up , up high lol!
First time trying Toad in the Hole, this recipe turned out great! I used 6 regular bratwurst instead of the 1.5 pound spiral sausage, but followed the recipe otherwise. Seemed a bit too salty, might cut back on that in the batter next time, was likely due to the type of sausage I used though.
I thought this was delicious! I had to make a few adjustments for the egg and dairy, but it ended up working fine. The pudding held up well for serving, and melted on tongue–it was really really frickin’ good! We were out of yellow mustard, so I used and Irish spicy mustard and it still tasted fine. I highly recommend this recipe! So easy, and so tasty!
Just make this and it was excellent will make it again. Have to say I don’t really taste the mustard in it, I also served it with Maple Syrup so that may have something to do with no tasting the mustard in the batter.
exactly as a Brit would make ..serve for breakfast..never. Always as high tea, served with a good nice rich gravy..English gravy not a biscuit gravy. try sauteed mushrooms and onions as a side.
This is pretty good, a little bit bland so if you are expecting a very savory meal.. this isn’t it. Try adding a bit of butter and syrup on top.. mmmmm.
This is a recipe my mother used to make over 30 years ago for breakfast…except no mustard was used and it was served with warmed butter and maple syrup. It’s a great alternative to French Toast.
Where is the toast…..where is the fried egg? What is this recipe because it is not Toad in a Hole.
This Recipe Was Very Easy To Make And Very Tasty, But If You Are Thinking Of Doing The Recipe, I Advise That You Only Use 1 TSP Of The Mustard And Not 1 TBS….Thanks FoodTV!